General Info

At CHAR Pizzeria Napoletano, we stay as true as possible to the original pizza from Naples. Our staff is certified by the Associazione Verace Pizza Napoletana (VPN), which governs restaurants that specialize in Neapolitan-style traditional pizza. To qualify, the dough must be hand-mixed or mixed at low speed, then hand rolled and tossed to make 11-inch pies. The yeast is also specified, as are the types of vegetables and cheese – all imported from specific regions in Italy to remain authentic Neapolitan pizza. Our pizzas are cooked in a custom wood-fired oven that burns only oak and pecan branches to a temperature of about 800 degrees Fahrenheit. Neapolitan pizzas are cooked on the stone hearth adjacent the fire and arrive with the edges slightly charred with wood ash. Neapolitan pizzas are not supposed to be cut into slices, but rather eaten by hand or with knife and fork. The centers are slightly moist, or soupy, and ingredients do not cover every inch of the pie.At CHAR Pizzeria Napoletano, we stay as true as possible to the original pizza from Naples. Our staff is certified by the Associazione Verace Pizza Napoletana (VPN), which governs restaurants that specialize in Neapolitan-style traditional pizza. To qualify, the dough must be hand-mixed or mixed at low speed, then hand rolled and tossed to make 11-inch pies. The yeast is also specified, as are the types of vegetables and cheese – all imported from specific regions in Italy to remain authentic Neapolitan pizza. Our pizzas are cooked in a custom wood-fired oven that burns only oak and pecan branches to a temperature of about 800 degrees Fahrenheit. Neapolitan pizzas are cooked on the stone hearth adjacent the fire and arrive with the edges slightly charred with wood ash. Neapolitan pizzas are not supposed to be cut into slices, but rather eaten by hand or with knife and fork. The centers are slightly moist, or soupy, and ingredients do not cover every inch of the pie.